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Bai Shao is the dried root of Paeonia lactiflora Pall. Traditionally prepared as sliced, dehydrated material, it has a pale, creamy appearance consistent with authenticated supply for professional dispensary use.
Known in English as white peony root, Bai Shao comes from the same plant grown widely across China, with Anhui and Zhejiang long regarded as its traditional growing regions. The roots are lifted, boiled briefly, peeled and then dried, and it is this peeling and processing that gives the finished material its pale colour and separates it from red peony, which is prepared from unpeeled root.
The raw material is cultivated according to DaoDi principles and dried without sulphur. Sulphur is widely used in the trade to brighten dried peony root, and it is one of the herbs where the difference is most visible: untreated Bai Shao looks duller and more natural than the bright white material commonly sold elsewhere.
In Traditional Chinese Medicine, herbs are described by temperature, flavour and the meridians they are associated with rather than by any single active compound. Bai Shao is classified as follows:
In classical practice Bai Shao is almost never used alone. It appears in some of the best known traditional formulas, usually alongside the herbs listed below.
The two are often confused. Both come from peony root, but they are prepared differently and are treated as separate herbs in traditional practice. White peony (Bai Shao) is peeled and boiled before drying. Red peony (Chi Shao) is dried without peeling, and is darker and more fibrous as a result. If you have been given a formula, check which one it specifies.
Keep sealed in a cool, dry place away from direct sunlight. Sliced root holds its character for a year or more when stored properly, though the aroma softens over time.
If you use Bai Shao regularly, it is also stocked as whole dried root in a larger pack:
Bai Shao is one of the four herbs in Si Wu Tang, a classical blood-nourishing formula. The other three are all stocked here:
Bai Shao is also traditionally paired with liquorice root (Gan Cao) in a simple two-herb combination.
At Vita Herbal Nutrition, we are committed to providing the highest quality herbs, carefully selected and prepared without compromise.
Our herbs are 100% free from sulphur treatment. Sulphur is widely used in the industry to improve appearance and extend shelf life, but it alters the natural composition of the herb and may cause allergic reactions in some individuals. You can read more on our non-sulphur treated herbs page.
We source only DaoDi-grown Chinese herbs from clean, sustainable environments. Our long-standing relationships with growers allow us to select material from its ideal growing region, harvested at the right time.
What is Bai Shao?Bai Shao is the dried, peeled root of Paeonia lactiflora Pall., known in English as white peony root. It has been used in Chinese herbal practice for centuries.
What is the difference between Bai Shao and Chi Shao?Both come from peony root. Bai Shao is peeled and boiled before drying, giving it a pale colour. Chi Shao is dried unpeeled and is darker. They are treated as different herbs in traditional practice.
Why is your Bai Shao not bright white?Because it has not been sulphur treated. Sulphur is commonly used to whiten dried peony root, but it changes the composition of the herb. Untreated material looks duller and more natural.
How much should I use?Follow the amount specified by your qualified practitioner. Quantities vary depending on how the herb is being combined.
Is this suitable for everyone?No. This is a practitioner product and should only be used under professional guidance.
Important: For safety and best results, this product should only be used after consulting with your qualified practitioner.
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